Buffalo Chicken Quinoa Patties

For some reason, I see Dawn of the Future in 2042 looking back at this recipe and promptly placing it in the Gallery of Regrettable Food, 20th Edition. Have you seen the Gallery of Regrettable Food? If you are not familiar with this internet gem, I strongly suggest you check it out and devote at least 30 minutes to waltzing down memory lane. You will find delicious recipes like this:

Warning, do not read The Gallery of Regrettable Food at work. You are guaranteed to laugh loudly and blow your cover.

Anyway, right now in 2012, I do solemnly swear that Buffalo Chicken Quinoa Patties are quite delicious. Future Dawn may roll her eyes, but Present Dawn thinks they’re terrific. Bloggers Three Blind Wives posted their version and linked to the original recipe they found on Pinterest (you can find their post which inspired me here, as well as a link to the original recipe here). I changed things up a bit according to my preferences, and I think they turned out very well. Two-thirds of my children enjoyed them as a not-exactly-healthy-not-exactly-junky after school snack.

Buffalo Chicken Quinoa Patties, yields 12 to 15 muffin sized patties

1 cup quinoa, rinsed and cooked to package instructions. I cooked mine with chicken broth

1 large egg, beaten

1 onion, finely diced

1 lb. chicken, cooked and finely shredded in food processor

3/4 cup buffalo wing sauce, such as Frank’s

1/2 cup shredded cheddar cheese

1/2 cup breadcrumbs, either regular, panko or gluten free

Preheat oven to 350 degrees. Thoroughly combine all ingredients in large bowl. Spoon into well greased muffin pan, filling to the top. Bake for 30 minutes and allow to cook slightly before removing from pan. Serve with blue cheese on the side if desired.

Wegmans Red Quinoa Avocado Salad

I love quinoa. It’s fun to eat, and it’s fun to say. (And just in case you’re unsure, it’s pronounced KEEN-wah). Quinoa, quinoa, quinoa! Quinoa is one amazing little grain. Technically it’s a chenopod. One important thing to know about quinoa, aside from its deliciousness and versatility, is that it’s very healthy and a complete protein containing all nine essential amino acids. Another important thing to know is that you shouldn’t eat all ten servings of this by yourself, even if you want to. Don’t ask me how I know this.

Wegmans is my grocery store of choice. This recipe first appeared in the Wegmans Winter 2011 Menu magazine, and I’ve been hooked ever since. Not only is it healthy and delicious, it’s also beautiful (or “aesthetically pleasing,” as our friends at Project Runway would say). It is the perfect summer salad and quite the crowd pleaser.

I feel the same way about salad dressing as I do about frosting: Always make your own! It’s super easy and so much healthier. So while you can certainly buy the Wegmans brand lemon vinaigrette, I am also including my own lemon vinaigrette recipe below for you to try.


1 pkg (7 oz) Red Quinoa, cooked per pkg directions, chilled
1 pkg (12 oz) Frozen Super-Sweet Corn, thawed
1 cup finely chopped fresh cilantro
1 cup green onions, thinly sliced on the bias (I used a red onion since it’s all I had on hand)
2 plum tomatoes, 1/4-inch dice (about 1 cup). Ed likes extra tomatoes.
2 avocados, peeled, pitted, cubed small
1/2 cup Food You Feel Good About Lemon Vinaigrette
1/2 tsp salt
1/2 tsp pepper


Add cooked quinoa, corn, cilantro, green onions, and tomatoes to mixing bowl. Fold in avocados and dressing; mix until well-combined. Season with salt and pepper; serve.


Dawn’s Lemon Vinaigrette

Whisk together:
Juice of one large lemon
1/2 cup olive oil
1 clove garlic, minced
1/2 tsp. salt
1 T. maple syrup